Recipe by Stephanie Izard
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2 lb. sweet potatoes, peeled and cut into 2-inch pieces
1/3 cup heavy cream
2 tbsp. unsalted butter
4 oz. mild blue cheese (such as Maytag or Danish)
1/4 cup (2 oz.) cream cheese, at room temperature
1. Bring a large saucepan of water to a boil. Add the sweet potatoes. Cook until tender, 20 minutes. Drain and transfer to a food processor.
2. Meanwhile, in a small saucepan, simmer the cream and butter over medium heat; add to the food processor with the blue cheese and cream cheese. Puree until smooth; season with salt.
Serve these mashed potatoes with Stephanie Izard's Slow-Cooker Coconut Beef Cheeks (below) for a not-your-average meat-and-potatoes dinner.